vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Lemon Rice
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
484Calories
18 gProtein
39 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein18 g
Carbohydrates39 g
Fiber9.4 g
Sugars28 g
Total Fat39 g
Saturated Fat6.3 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol51 mg
Sodium96 mg
Potassium767 mg
Calcium473 mg
Iron2 mg
Magnesium162 mg
Phosphorus479 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C43 mg
Vitamin A79 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline71 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 189. The excerpt below is the record exactly as published.
Lemon Rice. — Put the rind of a lemon, I oz. of butter, three table- spoonfuls of sugar, five or six bruised almonds, and a pint and a half of milk into a saucepan. When it boils, stir in quickly % lb. of ground rice
Cook this with the app: pantry check, scaling, and the assistant.